Creamy Chorizo Gnocchi
Directions
- 1Slice chorizo into thin rounds and finely dice the onion. Add chorizo to a large pan with the heat off. Turn to medium and fry for 3-4 mins until it crisps and releases its oil. During this time, slice the courgette into small bite-sized pieces.
- 2Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette. Fry for around 4 minutes until they soften and start taking on color. During this time, finely dice the garlic and basil.
- 3Stir in the garlic, oregano and a good pinch of salt & pepper and fry for 30 seconds or so. Stir in the tomato puree and fry for a minute, then stir in the stock and cream.
- 4Stir in the basil and parmesan, then simmer for 3-4 minutes or until the sauce thickens. During this time, halve the tomatoes.
- 5Stir in the tomatoes and simmer for 2 minutes until they only just start to soften.
- 6Meanwhile, bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer it into the sauce.
- 7Add the chorizo then turn the heat to low and give everything a good stir until combined. If you need to thin out the sauce just stir in a splash of the leftover gnocchi water.
- 8Check for seasoning and adjust if needed, then serve with extra basil or parmesan if desired.
Ingredients
- 200 g Spanish Chorizo
- 1 medium Red Onion
- 200 g Courgette/Zucchini
- 3 cloves Garlic
- 0.25 tsp Dried Oregano
- 2 tbsp Tomato Puree
- 180 ml Chicken Stock
- 180 ml Double/Heavy Cream
- 0.5 small bunch Basil
- 30 g freshly grated Parmesan
- 200 g Baby Plum Tomatoes
- 500 g Gnocchi
- 0 Salt
- 0 Pepper
Equipment
large panslotted spoonwooden spatulalarge pot
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